Kangaroo, Mushroom & Dark Ale Pie

with Mushroom & Dark Ale

Prep 30 minutes

Time 2 hours

Serves 6

What you'll need

⅓ cup olive oil

1 large onion, chopped

200g field mushrooms, chopped

150g button mushrooms, sliced

1 garlic clove, crushed

800g diced kangaroo

1 tbsp plain flour

sea salt and freshly ground black pepper

330ml bottle Dark Ale

1 cup beef stock

1 tbsp lemon thyme leaves

445g pack ready-made frozen sour cream shortcrust pastry, thawed

1 egg, beaten, to glaze


Nutritional information

Fat: 20.3g fat (6.1g saturated) per pie

Calories: 390 per pie

How to cook it

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Heat half the oil in a medium non-stick saucepan over medium-low heat.
  3. Add onion and mushrooms, cook for 10 minutes or until onion is soft and golden. Increase heat to medium, add garlic and cook for 2 minutes. Remove from pan and set aside.
  4. Add remaining oil and increase heat to medium-high, brown the kangaroo in batches.
  5. Return the kangaroo and onion mixture to the pan. Add flour, salt and pepper, stirring to combine and cook for 1 minute.
  6. Pour over the ale and beef stock, stirring to combine and bring to the boil.
  7. Reduce the heat, cover and simmer for 50 minutes. Remove the lid and cook for a further 10 minutes. Add lemon thyme and allow to cool.
  8. Roll the pastry to a thickness of 5mm and line 4 x 8 ½ cm round pie tins with half the pastry and evenly divide kangaroo mixture between the six pie cases. Brush the edges with the egg glaze.
  9. Cut out 4 rounds from the remaining pastry to cover each pie, pressing the edges with a fork to seal.
  10. Cut air holes in the top of each pie, brush with egg glaze.
  11. Bake in preheated oven for 45 minutes or until pastry is golden.
  12. Serve with tomato sauce.